| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 5 |
ga |
WATER; COLD |
| 1 |
qt |
WATER; HOT |
| 2 |
lb |
BACON;SLICED FZ |
| 8 |
lb |
BEANS WHITE DRY 2 LB |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH
BEANS
THOROUGHLY.
2. COVER WITH WATER; BRING TO A BOIL IN A STEAM-JACKETED KETTLE; BOIL 2
MINUTES; TURN OFF HEAT.
3. COVER; LET SOAK 1 HOUR.
4. ADD BACON, SALT, AND PEPPER TO BEANS.
5. BRING TO A BOIL; ADD MORE WATER IF NECESSARY TO COVER BEANS; COVER.
SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE JUST TENDER. (EXTRA HOT WATER MAY BE
ADDED, IF NECESSARY, TO KEEP BEANS COVERED.)
NOTE: 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER
BEANS
WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 AND 5.
NOTE: 2. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: Q00500
SERVING SIZE: 2/3 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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